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    Home Made Candy Recipes
    Home Made Candy Recipes
    Home Made Candy Recipes
    Ebook54 pages25 minutes

    Home Made Candy Recipes

    By Mrs. Janet McKenzie

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    About this ebook

    Satisfy your sweet tooth and embark on a delightful confectionery adventure with 'Home Made Candy Recipes' by Janet McKenzie. If you've ever dreamed of crafting delectable candies and treats in the comfort of your own kitchen, this cookbook is your key to a world of homemade sweetness.

    Janet McKenzie, a seasoned confectioner, has carefully curated a collection of timeless candy recipes that have brought joy to countless families. In this journey through the art of candy-making, you'll discover:
    • A delightful array of recipes for a wide range of candies, from lollipops and fudges to chocolate truffles.
    • Step-by-step instructions that guide you through each recipe, making candy-making a breeze for all skill levels.
    • Tips and tricks to master the techniques of candy-making, including working with sugar and achieving the perfect consistency.
    • Creative ideas for gift-giving and sharing your homemade candies with loved ones.
    'Home Made Candy Recipes' goes beyond mere ingredients and methods; it invites you to embrace the enchanting world of candy craftsmanship. As you dive into the recipes, you'll uncover the magic of creating delightful sweets that are sure to impress family and friends.

    Whether you're a seasoned candy maker or a novice in the kitchen, Janet McKenzie's cookbook offers a treasury of inspiration and expertise to elevate your candy-making skills. With its delectable recipes and imaginative ideas, this book empowers you to craft irresistible homemade treats that will become family favorites.

    Don't miss the chance to explore the realm of homemade candies. 'Home Made Candy Recipes' opens the door to a world of sweet, delectable wonders, perfect for satisfying your sugar cravings and sharing the joy of homemade treats with those you love.
    LanguageEnglish
    PublisherCervantes Digital
    Release dateMay 20, 2023
    ISBN9791222410944
    Home Made Candy Recipes

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      Book preview

      Home Made Candy Recipes - Mrs. Janet McKenzie

      PEPPERMINTS, CHOCOLATE MINTS, Etc.

      (Uncooked Fondant)

      White of 1 egg,

      2 tablespoonfuls of cold water,

      Sifted confectioner's sugar,

      ½ teaspoonful of essence of peppermint or a few drops of oil of peppermint,

      1 or 2 squares of Chocolate,

      Green color paste,

      Pink color paste.

      Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste. Divide the sugar paste into three parts. To one part add the peppermint and a very little of the green color paste. Take the paste from the jar with a wooden tooth pick, add but a little. Work and knead the mixture until the paste is evenly distributed throughout. Roll the candy into a sheet one-fourth an inch thick, then cut out into small rounds or other shape with any utensil that is convenient. Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first. To the last part add one or two squares of Chocolate, melted over hot water, and flavor with peppermint. Add also a little water, as the chocolate will make the mixture thick and crumbly. Begin by adding a tablespoonful of water, then add more if necessary, knead and cut these as the others.

      CHOCOLATE CARAMEL WALNUTS

      (Uncooked Fondant)

      White of 1 egg,

      3 tablespoonfuls of maple or caramel syrup,

      1 tablespoonful of water,

      Sifted confectioner's sugar,

      1 teaspoonful of vanilla extract,

      2 or more squares of Chocolate,

      English walnuts.

      Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a particularly nice flavor.

      HOW TO COAT CANDIES, &c., WITH BAKER'S DOT CHOCOLATE

      Half a pound of Chocolate Fondant will coat quite a number of candy or other centers, but as depth of chocolate and an even temperature during the

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